Roast rabbit in Scandiano white wine

Type of recipe: Main courses

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Preparation method:

Clean and cut each rabbit into six pieces (two thighs, two shoulders and two loins). Soak in acidulous water (water with vinegar added) then place in a roasting tray with the chopped aromatic herbs, some salt and chopped garlic. Cover with extra-virgin olive oil and chill overnight in the fridge. Remove the rabbit from the fridge, place in a roasting pan, add the wine and cover. Cook in a fan oven for 60 minutes at 180°C.

Preparation method:

Clean and cut each rabbit into six pieces (two thighs, two shoulders and two loins). Soak in acidulous water (water with vinegar added) then place in a roasting tray with the chopped aromatic herbs, some salt and chopped garlic. Cover with extra-virgin olive oil and chill overnight in the fridge. Remove the rabbit from the fridge, place in a roasting pan, add the wine and cover. Cook in a fan oven for 60 minutes at 180°C. <<<